西梅小白杏复合果汁配方工艺优化及稳定性研究  

Formula Optimization and Stability Study of Prune and little White Apricot Compound Juice

作　　者：尹俊涛[1] 张雪梅[1] 雷勇[1] 代绍娟[1] 刘艳怀 YIN Juntao;ZHANG Xuemei;LEI Yong;DAI Shaojuan;LIU Yanhuai(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)

机构地区：[1]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品工业》2022年第10期14-18,共5页The Food Industry

摘　　要：以新疆特色资源西梅和小白杏为主要原料,白砂糖、柠檬酸等为辅料,通过单因素试验和正交试验优化复合果汁的原辅料配比。结果表明,西梅小白杏复合果汁的最佳配比为西梅原浆15%、小白杏原浆15%、白砂糖4%、柠檬酸0.12%。稳定剂的复配配比通过正交试验优化,结果显示,复合稳定剂的最佳配比为黄原胶添加量0.02%、羧甲基纤维素钠添加量0.03%,海藻酸钠添加量0.02%。所得产品的组织状态较均匀、稳定。在此优化条件下调配的产品色泽呈浅黄色,组织状态均匀,口感酸甜适口,具有西梅和小白杏特有的风味。Using Xinjiang’s characteristic resources of prune and little white apricot as the main raw materials,and using sugar and citric acid as the auxiliary materials,the ratio of raw material and auxiliary material of compound juice was optimized by single factor test and orthogonal test.The results showed that the best ratio of raw and auxiliary materials was prune pule 15%,small white apricot pulp 15%,white sugar 4% and citric acid 0.12%.The mixture ratio of stabilizer was optimized by orthogonal test,and the optimal ratio of compound stabilizer was xanthan gum addition 0.02%,CMC-Na addition 0.03% and sodium alginate addition 0.02%.The microstructure of the product was uniform and stable.Under the optimized condition,the product produced was pale yellow in color,good organization and delicate taste,with the characteristic flavor of prune and small white apricot.

关 键 词：西梅 小白杏 复合果汁 配方优化 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]